Materials: Candy Thermometer Medium size pot Ice pack Yogurt Maker
Author: Samantha B. Johnson
- Half and Half or Whole Milk - can use any kind of milk but I prefer to use half and half because it makes a thicker Greek style yogurt.
- Yogurt starter - Allowed starter strains are: L. Bulgaricus, S.Thermophilus, L. Acidopholus and L. Casei
- * Use goat or sheep milk if more sensitive to dairy because they contain a different type of casein
- Step 1: Heat milk or half and half to 180 degrees (goat milk to 100-125 degrees)
- Step 2: Take heated milk and put in ice water bath till it cools to 110 degrees
- Step 3: Take out a small amount of milk and mix it with yogurt starter or a scoop of already made yogurt
- Step 4: Combine small amount of milk that has been mixed with yogurt starter and rest of milk, mix well
- Step 5: Heat at 110 degrees for 24 hours in a yogurt maker
- Step 6: Refrigerate for 6-8hrs if you like your yogurt to be firm
- NOTE: **If you leave yogurt for longer than 24hrs the bacterial count will start to decline because they will run out of food and start to die off, so don’t overdo it!